Galantine, 58 Galingale, 251 Game, 17, 43-4 Garlic, 214 Gilling in Yorkshire, 218 Gingerbread, 131 Ginger-fork, 222 Glass and crystal handles to knives and forks, 222 Glasse, Mrs., 154-6 Glastonbury Abbey, 205 Glazing, or endoring, 48, 198 Gomme, G.L., 16 Goose, 100 --giblets, 190 Grampus, 21 Grape, English, used for wine, 203 Greece, Ancient, 5 Greek anthropophagy, 6-7 Greene, Robert, 242 Hamilton, Duke and Duchess of, 221 Hare, 17 Harington family, 42 Hen, threshing the fat, 62-3 Henry II., 245 --III., 194, 205 --IV., 47 --IV. and V., 47 --VII., 21, 204 --VIII., 241 Hill, Dr., 156-8 Hippocras, 204, 241 Holborn and the Strand, suburbs of, 215 Home-brewed drink, 192 Hommes de Bouche, 15 Hops 27 Hospitality, decay of, 189-90 Inns, want of, in early Scotland, 32-3 --and taverns in Westminster, rules for, 250 Italian cookery, 28, 198 --pudding, 85 Italy, the fork brought from, 222 Jack, the, 237 Jacks, black, 190-1 Jigget of mutton, 34 Joe Miller quoted, 13 Johannes de Garlandia, 214 Johnson, Dr., 156-9 Johnstone, Mrs., 167-8 Jumbals, 128 Junket, 64 Jussel, a dish, 23 Kail-pot, 212 Kettle, 182 Kitchens, 206 --furniture of, 213-14 --staff of the, 230 Kitchener, Dr., 165-6 Knives, 224, 226 Ladies and gentlemen at table, 221 Landlord and lawyer, exactions of, 189-90 Land o' Cakes, 33 Laver, 229 Leveret, 17 Liber Cure Cocorum, 59-60 Liqueurs, 241 Liquids, storage of, 201 Loaf of bread, 196 --sugar, 194 Lombards, 248 London cooks famous, 250 Lord Mayor of London, 20 Lord Mayor's Pageant for 1590, 33 Lucas, Joseph, his Studies in Nidderdale, 11 Lumber pie, 110 Luncheon, 243 Luxury, growth of, 41-2, 187 Lydgate's Story of Thebes, 24 --"London Lickpenny," 247 Malory's King Arthur, 183 Manuturgium, 218 Maple-wood bowls, 228-9 Marinade, 102 Marketing, old, 40 Marlborough cake, 129 Marmalade, 139 Maser, 228-9 Massinger quoted, 13 Master-cook, 41, 214, 231-3 --ancient privileges of the, 231-3 Meals, 191, 238-54 --in the Percy establishment, 35 Meats and drinks, 193, 205 Menagier de Paris quoted, 18 Merenda, a meal, 241-2 Metheglin or hydromel, 64, 204 Middleton, John, chef, 82, 84-6 Milk, 8, 201 Modern terms for dishes first introduced, 24 More, Sir Thomas, 249 Morsus, 218 Morton, Cardinal, 23 Moryson, Fynes, quoted, 31-2 Mulberries, 137-8 Mushrooms, 199 Music to announce the banquet, 262 Mustard, 214 Nasturtium-buds, pickled, 142 Neckam, Alexander, 17, 18, 51, 53 Nevill, Archbishop, 48, 240 Newcastle coal, 216 New College pudding, 113 Nidderdale, 11, 212 Noble Book of Cookery, 60-1 Norfolk dumplings, 192 --yeoman, 192 Norman cuisine, 3, 44-6 --influence on cookery, 45 Normandy, 3 Nott, John, chef, 82 Oatmeal, 187 Oblys, 196 Odysseus, 6 Odyssey, 6 Olio, 85 --pie, 109 Omelettes, 24 Orders and Ordinances of Lord Burleigh as steward of Westminster, 250 Ordinaries, London, 252 --Parisian, 253 Oriental sources of cooking, 7 Oxford, 240 Oxford cake, 83